Ribollita - The Tuscan Minestrone (Easy-to-make soup recipes)

 

                Ribollita means "boiled again" in Italian, and this learty peasant vegetable soup does, in fact, get a double dose of cooking. Traditionally, the Tuscan-style minestrone is made on one day, then the leftover soup is reheated the next day and thickened with chunks of day-old crusty Italian bread or served over thick slices of toasted bread, which soften in the broth and absorb the delicious vegetable flavors. Top each portion with a drizzle of olive oil and a sprinkling of freshly grated Parmesan cheese.

6 servings

• 1 cup dried cannellini beans
• 3 tablespoons olive oil
• 1 cup chopped onion
• ½ cup chopped leek, white and light green parts only
• ½ cup diced carrot
• ½ cup diced celery
• 1 tablespoon minced garlic
• 1 teaspoon crushed dried rosemary
• 1 can (14½-ounce) diced tomatoes and their juices
• 3 cups Savoy cabbage, cut into ¼-inch-wide strips
• 1 tablespoon salt
• 1 medium russet or Yukon gold potato, peeled and diced
• 1 medium zucchini, halved lengthwise and cut into ½-inch-thick slices
• 2 cups Swiss chard, stems removed and leaves cut into ½-inch-thick strips
• 8 "½-inch-thick" slices day-old Italian bread, such as ciabatta
• 2 whole garlic cloves, peeled and halved
• 1 cup grated Parmesan cheese, preferably Parmigiano-Reggiano for garnish

1. Rinse and sort through the beans to remove any pebbles.
2. Put beans in a large bowl, cover with 3 cups of boiling water and soak for 1 hour ; drain beans in a colander and reserve.
3. Heat olive oil in a large, heavy pot (with a lid) over medium-high heat.
4. When hot, add the onion, leek, carrot, and celery and sauté until just softened, for 3 to 4 minutes ; add minced garlic and rosemary and sauté 1 minute more.
5. Add 8 cups of water, the reserved beans, tomatoes, cabbage, and salt ; bring to a boil, then reduce heat and cook at a simmer, covered, for 1 hour.
6. Add potatoes, zucchini, and chard ; simmer, covered, until the potatoes and zucchini are tender and the chard wilted, for 20 to 25 minutes.
7. Taste soup and season with salt, as needed.
8. When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove ; place 1 slice in the bottom of 6 soup bowls and ladle the soup over or ladle the soup into 6 bowls and top each portion with a bread slice.
9. Garnish each serving with Parmesan cheese and drizzle of olive oil.

BON APPETIT